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Holy Shrimp by Big Fish




Source of Recipe


WKRG
Holy Shrimp by Big Fish

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The traditional Holy Shrimp dish on our menu consists of (1) Grilled Skewer, (1) Blackened Skewer, and Sautéed Shrimp (Chef’s Choice). It all comes with Jasmine Rice and Cucumber Salad. We slightly changed this preparation for last year’s Shrimp Festival Chef Challenge.

Fresh Ingredients:
3oz of Chopped Ginger
3oz of Chopped Garlic
4oz of Chopped Shallots
4oz of Chopped Cilantro
4oz of Finely Minced Lemongrass
2 Lemongrass Stalk
5-7oz of thin sliced Cucumbers
2cups of Jasmine Rice
1 lemon
7 Large Gulf Shrimp

Dry Ingredients:
2tblspn Blkn Season
1tblspn Cayenne
½ cup of Mushroom Soy Sauce
¼ cup of sweet chili sauce
1/3cup of Rice Wine Vinegar
2tblspn of Honey
3tblspn of olive oil
2tblspns of sesame oil
½ cup of sugar
½ of Zatarain’s Shrimp & Crab Boil (Lemon Flavor)

Preparation:
(For Chili-Ginger Marinade) Combine ½ oz of Ginger, Garlic, Shallots and 2oz of cilantro with ¼ cup Mushroom Soy Sauce, 1/8 cup of sweet chili sauce, rice wine, honey, and sesame oil. Mix vigorously.

(For Spicy Lemongrass Marinade) combine the remainder of mushroom soy, garlic, shallots, and minced lemongrass with ¼ cup of Zatarain’s Shrimp & Crab Boil (Lemon), 1 squeeze of fresh lemon juice, and ¼ cup of sugar. Mix vigorously.

(For Rice) Add 2cups of Jasmine Rice with 3 ½ cups of water, 1 Lemongrass stalk, and ¼ cup of Zat. Shrimp & Crab Boil (Lemon) allow to boil until rice is done (use a proper steamer if available.
(For Grilled Shrimp) Skewer 3 Large Gulf Shrimp onto Lemongrass Stalk, brush with olive oil. Place on Grill or in hot pan! Cook until done and base with Chili-Ginger Marinade.
(For Sautéed Shrimp) Place remainder of Shrimp onto sauté pan. Cook until done. Add Spicy Lemon grass Marinade. Stir for 20 sec. Remove from heat.

(For Cucumber Salad) Combine thinly sliced cucumbers with fresh ginger, cilantro and rice wine vinegar. Mix thoroughly.